UNIVERSITY    OF    CALIFORNIA  agricultural  experiment  Station 

COLLEGE    OF  AGRICULTURE  E-  J-  Wickson,   d.rector 

BERKELEY,    CALIFORNIA 


CIRCULAR  No.  48 


BUTTER    SCORING    CONTEST 

1909 

HERBERT  A.   HOPPER 


At  a  meeting  of  the  California  Creamery  Operators'  Association  at 
San  Francisco  in  November,  1908,  the  discussion,  on  one  occasion  at 
least,  led  ns  to  believe  that  the  time  was  ripe  to  establish  among  Cali- 
fornia buttermakers  an  Educational  Butter  Scoring  Contest.  Some 
weeks  later  a  circular  letter  proposing  a  contest  was  sent  out  to  as 
many  buttermakers  of  the  state  as  could  be  located,  as  well  as  to  the 
dairy  and  agricultural  press.  The  original  suggestion  included  a 
Cheese  Scoring  Contest  as  well,  but  from  the  results  of  this  first  request 
for  an  expression  of  opinion,  it  developed  that  there  was  little  to 
support  a  cheese  contest  but  that  the  creamery  buttermakers  were 
ready  and  willing  to  subscribe  to  any  reasonable  plan  to  inaugurate  a 
Butter  Scoring  Contest.  So  far,  the  creamery  men  of  California  had 
had  no  opportunity  to  submit  their  butter  in  a  systematic  way  to 
scoring  and  criticism  and  the  plan  appealed  to  them.  As  will  be  seen 
later,  they  came  to  the  support  of  the  plan  adopted  and  continued 
throughout  the  year  as  steadfast  as  conditions  would  permit  them  to 
be.  Those  who  are  at  all  familiar  with  creamery  and  dairy  conditions 
throughout  California  know  that  there  is  a  great  opportunity  for 
educational  work  in  the  direction  of  improved  methods  in  butter- 
making.  While  our  butter  output  has  gone  forward  in  the  past  few 
years  with  leaps  and  bounds  and  now  assumes  immense  financial 
proportions,  it  is  not  true  that  sound  theory  and  practice  has  kept 
pace  in  every  instance.  For  this  reason,  an  educational  contest  for  the 
busy  buttermaker  who  cannot  often  leave  the  churn  long  enough  to 
take  a  short  course  of  instruction,  seemed  to  offer  admirable  oppor- 
tunities for  improvement.  At  specified  times  he  may  ship  an  entry, 
have  it  scored  and  criticised,  and  thereby  profit  greatly.  It  was  with 
these  educational  features  in  mind  that  the  following  plan  was  adopted. 


PLAN    OF    CONTEST. 

1.  One  class  only — Creamery  butter. 

2.  The  score  card  recommended  by  the  U.  S.  Dairy  Division  to  be 
used. 

3.  The  butter  submitted  to  represent  the  regular  run. 

4.  Each  contestant  limited  to  one  20-lb.  cubical  package. 

5.  To  compete  for. prizes,  each  contestant  must  submit  an  entry  to 
each  of  the  six  contests  during  the  year. 

6.  Each  contestant  to  prepay  all  express  charges  on  his  entries  and 
donate  one  entry  to  the  premium  fund;  the  receipts  from  all  other 
entries  to  be  refunded. 

7.  Each  entry  to  be  scored,  criticised  and  tested  for  moisture,  and 
the  results  reported  to  the  buttermaker  sending  the  entry. 

PREMIUM. 

In  addition  to  the  money  obtained  from  the  first  entry,  a  few 
supply  and  commission  men  responded  to  our  call  so  that  the  premium 
fund  for  the  first  year  finally  reached  $123.96.  This  amount  has  been 
drawn  upon  in  purchasing  the  prizes,  printing  the  certificates,  and  for 
a  few  other  minor  matters  concerned  with  the  contest.  "With  this 
small  amount  available,  only  two  very  modest  prizes  could  be  provided, 
so  that  the  following  rules  were  adopted : 

1.  A  first  and  a  second  prize  cup  will  be  awarded,  respectively,  to 
the  holder  of  the  highest  and  the  second  highest  average  of  the  six 
scorings  during  the  year. 

2.  A  certificate  of  merit  will  be  awarded  to  each  contestant  whose 
six  scorings  average  92. 

3.  The  prizes  in  each  case  are  to  become  the  permanent  possession 
of  the  winner. 

METHOD    BLANK. 

In  order  to  make  valuable  criticisms,  it  is  necessary  for  the  critic  to 
have  before  him,  not  only  the  score  given  by  the  judges  with  their 
remarks,  but  also  an  outline  of  the  method  followed  in  making  each 
piece  of  butter.  To  provide  this  information,  we  requested  that  each 
entry  be  accompanied  by  the  answers  to  the  following  questions,  in  so 
far  as  they  could  be  supplied.  Only  such  facts  are  called  for  as  seem 
pertinent  to  the  subject  and  it  would  seem  that  any  creamery  should 
be  so  equipped  that  the  buttermaker  could  answer  them  all.  However, 
some  are  not  and  we  found  cases  where  the  buttermaker  failed  to 


report  acidity  and  other  tests  through  mere  negligence  to  do  so. 
However,  the  method  blank  served  a  useful  purpose  and  we  hope  has 
been  the  means  of  stimulating  interest  in  a  systematic  way  of  keeping 
records.  Sending  an  entry  without  a  method  blank  robs  the  criticism 
of  three-fourths  of  its  value. 

UNIVERSITY  OF  CALIFORNIA — COLLEGE  OF  AGRICULTURE. 
EDUCATIONAL   BUTTER   SCORING    CONTEST. 


METHOD    BLANK. 
Fill  in  and  return  to  Dairy  Industry,  University  Farm,  Davis,  Calif, 
Name  of  Creamery :__.     Creamery  at 


Manager    Buttermaker 

Milk  or  cream  received  when 

Date  churned 

What  portion  gathered  cream 

What  portion  milk 

Condition  of  milk  or  cream Age  

Per  cent,  of  fat Pounds  of  fat 

Pasteurized  at  what  temperature Cooled  to  what  temperature 

Per  cent,  of  starter  added Eipened  to  what  per  cent,  acidity 

Cooled  to  what  temperature Time  held  before  churning 

Buttermilk  temperature Test ----- 

Wash  water  temperature Size  of  butter  granules - 

Butter  churned,  pounds Overrun,  lbs. Per  cent 

Butter  color,  brand Amount 

Salt,  brand Amount  

Starter  culture,  brand — 

Washing   powder,   brand.. -— 

Milk  heater,  make 

Separator,  make — 

Pasteurizer,  make 

Eipening  vat,  make 

Churn,  make 

DIRECTIONS  FOR  SHIPPING. 

Answer  the  questions  on  this  method  blank  carefully.  Your  answer 
will  help  us  in  criticising  your  butter. 

Pack  butter  in  20-lb.  collapsible  cube  or  in  a  cube  made  from  clean. 
light  lumber.  The  latter  should  be  9"  x  9"  x  6"  inside  dimensions,  and 
is  conveniently  constructed  from  material  used  in  the  unreturnable 
butter  cases.    Line  package  with  parchment  paper  after  paraffining. 

When  shipping,  place  this  cube  inside  a  larger  one,  giving  l"-2" 
space  on  all  sides.     The  space  between  should  be  packed  solidly  with 


paper.     Cool  cube  of  butter  several  hours  before  its  final  packing. 
Never  ship  directly  from  churn. 

Attach  enclosed  shipping  tag  to  your  package.   .Prepay  express. 
The  following  score  card  was  used : 


SCORE    CARD. 

UNIVERSITY  OF  CALIFORNIA — COLLEGE  OF  AGRICULTURE. 
DAIRY    INDUSTRY. 


Name 


No. 


BUTTER    SCORE    CARD. 


Date. 


Perfect 

Score 

CHECK 

FLAVOR 

Rancid 

- 

Over-ripe  Cream 

45 

Bitter  Cream  

25 

BODY 

Worked  Too  Much  

Worked  Not  Enough  





COLOR 

Too  High 

Too  Light 

15 

Mottled  

Streaked  

10 

SALT 

Too  Much 

Not  Enough  

PACKING 

Poor  Packing 

5 

Poor  Package 

100 

Total 

%   Water 
Scored  by 


METHOD  OF  JUDGING. 

As  soon  as  the  entries  arrived  at  the  University  Farm  Creamery, 
they  were  assigned  a  serial  number  which  was  recorded,  then  stripped 
of  all  identifying  marks  and  placed  in  cold  storage.  A  day  or  so 
later  when  placed  before  the  judges,  there  was  nothing  to  suggest  to 
them  the  origin  of  a  single  entry.  In  addition  to  this,  the  judges 
worked  independently  of  each  other.  The  scoring  was  under  the 
direction  of  Mr.  C.  L.  Mitchell,  a  representative  of  the  Dairy  Division 
of  the  United  States  Department  of  Agriculture,  who  employed  the 
standards  and  methods  recommended  by  that  Division. 


First   Entry 


One  swallow  does  not  make  a  summer,  neither  does  the  data  col- 
lected from  one  season's  contests  establish  or  disprove  facts  in  butter- 
making.  It  is  hoped,  however,  that  the  data  presented  in  the  following 
pages  do  have  value  at  least  in  indicating  the  methods  that  California 
buttermakers  are  employing  and  why  certain  individuals  are  uniformly 
more  successful  than  others.  The  data  obtained  from  the  method 
blank  accompanying  each  entry  have  been  arranged  in  a  simple,  self- 
explanatory  fashion  in  the  following  tables.  The  score  and  per  cent, 
of  moisture  are  our  own  determinations.  The  other  facts  are  given 
as  reported.    In  each  case,  the  per  cent,  of  overrun  has  been  computed 


from  the  reported  pounds  of  cream,  its  per  cent,  of  fat  and  the  pounds 
of  butter  made  from  it.  Without  stopping  to  call  attention  in  detail  to 
each  table,  our  purpose,  which  is  to  start  the  buttermaker  thinking 
along  right  lines,  will  be  served  if  he  will  take  up  each  entry  separately 
and  trace  out  the  relationship  existing  between  the  score,  the  condition 
of  the  cream,  its  acidity,  age,  etc.,  and  the  way  it  was  handled;  i.e., 
whether  it  was  pasteurized  or  not,  and  the  amount  of  starter  used. 


First  Entry — February  25,  1909. 


Creamery. 


a 

m 

24 

1 
16 
23 
12 

9 
14 
18 
15 
10 


4 
19 
13 
17 

5 


Gridley  Creamery 

Edenco  Creamery 

Colusa   Butter  Co 

Crystal  Cream  &  Butter  Co. 

Denman  Creamery 

Homestead  Creamery  Co 

San  Pasqual  Creamery 

Hicks  Valley  Creamery 

Pozzi    Creamery 

Suisun  Creamery 

Tomales  Creamery 

Sutter  County  Creamery 

Good  Luck  Creamery 

Bay  View  Creamery 

Rose  City  Creamery 

Smith's  Creamery 


94 
93% 

93  y2 

93  % 
93 
92  3/4 

92% 

92 

92 

92 

91% 

91 

91 

90% 

90  y2 

90 


88y2 
88y2 

88% 
88% 
86% 


13.7 
13.2 
13.2 


13.5 


14.2 


11.6 

14.2 


14.5 


15.2 
13.2 
14.3 


15 

10 
10 


20 


10 


frp* 


36. 

36.5 

30. 

32. 

32.5 

31. 

40. 

37.5 

33. 

31.5 


30. 

35. 

30. 

31. 

26.5 

29. 

31. 

35. 

29. 


38. 


1% 

2-4 

3 

1-5 

1-5 

1% 


4-5 
1-3 


1-3 

6 

3-4 

1-2 

1-2 

1-3 

1-2 


O 
Old 

Sour 
Faii- 
Sour 
Sweet 
Good 
Good 
Old 
Fail- 
Good 


Fail- 
Fair 
Fail- 
Good 

Sour 
Good 
Fail- 
Fair 


.24 
.48 
.50 


.58 


.56 


.56 


.56 


&      be 

*      a 

12 


4 
14 
18-24 

1% 

8 
16 
18-24 


21 

25 
19 


15 
20 
21 

29 

20 
16 


Average. 


90.97       13.7 


2% 


12 


20 


The  butter  in  the  first  entry  that  scored  highest  was  made  as 
follows : 

Gathered  cream  which  was  slightly  old,  and  tested  36%  fat,  was 
churned  the  day  after  it  was  received.  Fifteen  per  cent,  of  starter  was 
added,  then  it  was  ripened  and  cooled  to  52°.  Churning  was  continued 
until  the  granules  reached  the  size  of  hazelnuts.  The  buttermilk 
temperature  was  53°  and  the  wash  water  60°.     The  cream  was  not 


pasteurized.     Standard  commercial  culture  and  color  were  used.    The 
cream  was  ripened  in  an  open  vat. 

The  butter  in  the  first  entry  that  scored  lowest  was  made  as 
follows : 

A  fair  grade  of  38%  gathered  cream  was  churned  the  day  after  it 
was  received.  Its  age  was  from  2-4  days.  Only  4%  of  starter  was  used 
in  this  cream  which  was  ripened  to  .6%  acidity,  cooled  to  56°,  and 
held  12  hours.  Churning  was  continued  until  the  granules  reached  the 
size  of  wheat  kernels.  The  buttermilk  temperature  was  57°  and  the 
wash  water  56°.  The  cream  was  not  pasteurized  but  ripened  in  a 
modern  ripener.  A  standard  commercial  culture  was  used  but  no 
artificial  color. 

Note  the  difference  between  these  two  in  score,  age  of  cream,  and 
per  cent,  of  starter  used.  Acidity  in  the  latter  was  too  high  for  such 
old  cream. 


Second  Entry — April  23,  1909. 


Creamery. 


Gridley  Creamery 

Western  Yolo  Creamery 

San  Pasqual  Creamery 

Bay  View   Creamery 

Ceres    Creamery 

Pozzi  Creamery 

Edenco  Creamery 

Colusa   Butter   Co 

Suisun  Creamery 

Pozzi  Creamery 

Rose  City  Creamery 

Silva's    Creamery 

Laton  Co-op.  Creamery 

Homestead  Creamery 

United  Creameries 

Crystal  Cream  &  Butter  Co. 

Denman  Creamery 

Elite  Creamery 

Antelope  Creamery 


CD 
f* 
O 

96 

14.5 

95 

14. 

94% 

14. 

94  V2 

13. 

94  % 

13. 

94 

15.5 

94 

14. 

94 

15. 

93% 

15. 

93 

13.6 

93 

12.2 

92% 

13. 

92 

13. 

92 

15.5 

92 

13. 

91% 

14. 

91% 

13. 

90% 

12.5 

90 

11.5 

89% 

15. 

89 

12. 

89 

13.5 

88% 

14.5 

3f* 


O    ft? 

<  C  ft 


XM- 


Average. 


13.6 


2-3 

Sour 

5 

35. 

24 

40. 

%-2 

Fair 

.55 

.    4 

30. 

5-7 

Fair 

24 

2 

1-2 

Sour 

12 
24 

10 

36.5 

3 

.43 

18 

12 

32. 

2 

Fair 

.4 

12 

18%      ... 

39.4 

1% 

Fair 

.58 

5 

32. 

3-5 

Faii- 

12 

12 

29. 

3 

Sweet 

.5 

12 

40. 

2 

Good 

48 

15 

37. 

%-l% 

Sweet 

2% 

20 

1 

Good 

24 

32. 

1-2 

Faii- 

12 

33.5 

3 

Good 

18 

20 

39. 

1 

Sweet 

25 

2% 

.  5  5 

14 

12 

25.5 

2 

Faii- 

.56 

14 

14 

32. 

2 

Good 

.4 

12 

28. 

2 

12 

10 

40.5 

3-4 

Pair 

.6 

20 

14 

34.2 

2% 

.50 

15% 

4>   U 

c  > 
fcC 


20 

18 
20 
17 
19 


8 

The  butter  in  the  second  entry  that  scored  highest  was  made  as 
follows : 

The  cream  which  was  partly  sour  was  churned  the  day  after  it  was 
received.  No  starter  is  reported,  though  it  was  probably  used.  How- 
ever, the  cream  was  cooled  to  51°,  held  only  5  hours,  and  churned  until 
the  granules  were  the  size  of  B.B.  shot.  The  buttermilk  temperature 
was  56°  and  the  wash  water  57°.  A  standard  culture  is  reported  but 
no  artificial  color. 

The  butter  in  the  second  entry  that  scored  lowest  was  made  as 
follows : 

A  fair  grade  of  40|%  cream  was  churned  the  day  after  it  was 
received.  It  was  then  three  or  four  days  old.  Ten  per  cent,  of  starter 
was  used,  and  the  cream  ripened  to  .6%  acidity  and  cooled  to  59°,  and 
held  20  hours  before  churning.  Churning  was  continued  until  the 
granules  reached  the  size  of  a  kernel  of  corn.  The  buttermilk  was  60° 
and  the  wash  water  58°.  A  standard  culture  was  used  but  no  artificial 
color. 

Note  the  difference  in  time  held  before  churning.  Nothing  is  gained 
by  holding  sour  cream.  Add  the  starter  and  churn  promptly.  Too 
much  acidity  was  allowed  to  develop  in  the  cream  of  the  low  scoring 
entry. 

Third  Entry— June  11,  1909. 

The  butter  in  the  third  entry  that  scored  highest  was  made  as 
follows : 

A  fair  grade  of  gathered  cream  testing  32%  was  churned  the  day 
after  it  was  received  and  was  only  one  day  old.  Ten  per  cent,  of 
starter  was  added;  the  cream  was  ripened  to  .5%  acidity,  cooled  to 
50°  and  churned  immediately.  The  buttermilk  temperature  was  56° 
and  the  wash  water  58°.  Standard  culture  and  artificial  color  were 
used.    No  pasteurization  was  employed. 

The  butter  in  the  third  entry  that  scored  lowest  was  made  as 
follows : 

A  cream  testing  36%  was  obtained  from  sweet  milk  and  churned 
the  day  following.  Twelve  per  cent,  of  starter  was  added;  the  cream 
was  ripened  to  .36%  acidity,  cooled  to  54°  and  churned  four  hours 
later.  The  buttermilk  and  wash  water  were  58°.  Standard  culture 
and  color  were  used.     The  cream  was  not  pasteurized. 

The  highest  scoring  butter  in  this  entry  was  made  in  accordance 
with  approved  practices.  Note  the  temperatures  used  and  the  prompt 
churning.  The  butter  scoring  lowest  seemed  to  have  conditions  in  its 
favor,  though  it  was  a  small  churning.  It  evidently  shows  the 
disastrous  effects  of  uncleanly  practices  and  poor  starter  upon  good 
cream. 


Creamery, 


Colusa   Butter   Co 

Castroville  Creamery  Co 

Gridley  Creamery 

Pioneer  Creamery 

Pozzi  Creamery 

"Western  Yolo  Creamery 

San  Pasqual  Creamery 

Homestead  Creamery 

Elite  Creamery 

Edenco  Creamery 

Tulare   Co-op.    Creamery 

Orland  Creamery 

Crystal  Cream  &  Butter  Co. 

Hicks  Valley  Creamery 

Salinas   Creamery   Co 

Rose  City  Creamery 

Ceres  Creamery 

Suisun  Creamery  Co 

Laton  Co-op.   Creamery... 

United  Creameries 


Average. 


03 

O 

m 

03 

03 

03 

OS 

Oj     . 

2    03 

+-    SI 

a  03 

95 

12.5 

10 

94% 

13.5 

8 

94 

13. 

16 

93V2 

15. 

20 

150° 

93% 

12. 

93  % 

14.3 

93 

14. 

93 

14.5 

12 

92% 

12. 

20 

92  3,4 

12. 

12 

92 

13. 

92 

11. 

92 

14.5 

91% 

13. 

12 

9iy2 

13. 

10 

91% 

15.3    . 

50 

91% 

13.5 

10 

91% 

13.5 

20 

91% 

12.5 

15 

90% 

13. 

89% 

11.5 

89% 

12. 

89 

16.5 

25 

89 

13. 

88 

13. 

12 

87 

11. 

12 

32. 
35. 
32. 
40. 
34. 
35. 
40. 
28. 
29. 
38. 


23. 


3  7. 
30. 


35. 


42.3 
36. 


1 
1-2 


% 
2% 


%-2 
% 
3 
1-2 


1 

2 
1 
1-2 

%-l% 
1-2 


O 
Fair 
Good 
Bitter 
Good 
Good 
Fair 
Faii- 
Sweet 
Sweet 
Good 
Fair 


Fail- 
Good 


Good 
Fair 


.5 

.53 

.65 

.61 

.56 

.54 


.43 


.6 
.55 


Good 
Good 


91.67       13.2 


33.1 


1% 


.55 


-  r  Z. 

9<h3 

—  i" 

u  \ 
-  - 

0 

24 

22 

6 

14 

20 

18 

18 

20 

6 

21 

2 

22 

Good       24 

2-3           15 

1-3           Fair           .61  12 

1               Sweet        .36  4 


12% 


Fourth  Entry — August  17,  1909. 

The  butter  in  the  fourth  entry  that  scored  highest  was  made  as 
follows : 

A  32%  cream  was  obtained  from  sweet  milk  delivered  daily,  and 
pasteurized  at  160°.  Twenty  per  cent,  of  starter  was  added,  the  cream 
ripened  to  .6%  acidity,  cooled  to  49°  and  held  14  hours  before  churn- 
ing. The  butter  was  churned  to  a  coarse  granular  condition  and 
thoroughly  washed.  The  buttermilk  temperature  was  57°  and  the 
wash  water  60°.  Standard  culture  and  a  modern  vat  were  used,  but  no 
color. 

The  butter  in  the  fourth  entry  that  scored  lowest  was  made  as 
follows : 

The  cream  was  4-6  days  old,  testing  40-J%  butter-fat.  Only  7  per 
cent,  of  starter  was  used;  the  acidity  reached  .61%;  the  cream  was 
then  cooled  to  50°  and  held  12  hours  before  churning.     The  butter 


21 


is 
10 
24 

19 

20 


2  0 


19 


10 

was  churned  to  fine  granules,  the  buttermilk  temperature  being  59° 
and  the  wash  water  58°.  Standard  color  and  culture  were  used  as  well 
as  a  modern  ripening  vat. 

In  comparing  the  above,  notice  the  difference  in  the  amount  of 
starter  used  in  either  case,  and  the  age  of  the  cream.  In  the  former 
there  was  less  need  for  prompt  churning  after  ripening  than  in  the 
latter,  where  the  cream  had  never  been  under  control,  as  it  arrived 
in  bad  condition.  As  shown  later  under  "Cream  Ripening,"  .6% 
acidity  is  not  too  high  for  32%  cream  obtained  from  sweet  milk. 
What  we  warn  against  is  the  tendency  to  further  ripen  cream  that  is 
already  quite  sour  and  unclean. 


Creamery. 


Pioneer  Creamery 

Rose  City  Creamery 

Tulare  Co-op.  Creamery 

Suisun  Creamery 

Hicks  Valley  Creamery 

Laton  Co-op.  Creamery-   

Golden   Creamery 

Gridley  Creamery... 

Salinas   Creamery   Co 

Castroville   Creamery 

Ceres  Creamery 

Crystal  Cream  &  Butter  Co. 

Western  Yolo  Creamery 

Pozzi  Creamery 

Homestead  Creamery 

San  Pasqual  Creamery 


95 

941/2 

941/4 

94 

94 

931/2 

931/2 

93 

93 

93 

92  1/2 

921/2 

92 

9iy2 

91 

91 

89 

88% 

88 


13.5 

12.7 

13.2 

13.9 

13. 

12. 

12.5 

12.5 

14.5 

13.2 

12. 

12. 

13. 

13. 

13. 

12.4 

13.2 

11.1 

12.3 


10 
25 
25 
10 
15 
10 
10 
40 


20 
10 


o    . 

e  S 
P.J5 

160° 


180< 


32. 


176°  30. 

41.7 

31. 

31. 

33. 


38. 
30. 

30. 

30. 

37.8 

31. 

40. 


33. 
40.5 


1/2  Good 


1/2-2 
1/2  -1% 
1-3 
1 
2 


2-4 

1 

1-2 

1-4 


1-2% 
1 
1 

1-3 
4-6 


Fair 
Faii- 
Fair 
Good 
Faii- 
Bitter 
Good 
Good 
Good 
Fair 
Faii- 


Sweet 
Good 
Good 
Fail- 
Old 


Average 92.31 


12.8 


33.9 


iy2 


57 


61 


t-RC 

3  o  a 
£*£ 

14 

18 

3 

24 

12 

2 

1 
24 
14 
14 
20 

iy2 

8 

8 
24 
12 


c 

a 


20 


22 
18 

20 


20 

22 


20 
2  0 


20 


57 


121/2 


2  0 


Fifth  Entry — October  1,  1909. 

The  butter  in  the  fifth  entry  that  scored  highest  was  made  as 
follows : 

A  fair  grade  of  gathered  sweet  cream  containing  36%  of  butter-fat 
was  churned  when  one  day  old.  A  twenty  per  cent,  starter  was  added ; 
the  cream  was  held  at  60°  for  4  hours,  cooled  to  50°  and  churned 
immediately  to  fine  granules  and  well  washed.  The  temperature  of 
the  buttermilk  was  54°  and  of  the  wash  water  56°.    A  modern  ripening 


11 

vat  and  standard  color  and  culture  were  used,  but  the  cream  was  not 
pasteurized.    The  cream  was  practically  sweet. 

The  butter  in  the  fifth  entry  that  scored  lowest  was  made  as 
follows : 

One-third  sour  cream  and  two-thirds  sweet  cream  testing  30%  fat 
were  mixed  for  this  churning.  Twelve  per  cent,  of  starter  was  added ; 
the  cream  was  then  ripened,  cooled  to  60°  and  held  1^  hours  before 
churning.  The  cream  was  churned  until  butter  granules  the  size  of 
wheat  kernels  appeared.  The  buttermilk  temperature  was  61°  and 
the  wash  water  62°.  Standard  color  and  culture  were  used  and  an 
open  ripening  vat. 

The  mixing  of  sweet  and  sour  cream,  the  use  of  a  starter  of  question- 
able purity,  and  the  ripening  of  the  cream  in  a  common  vat  evidently 
played  havoc  with  quality  in  the  lowest  scoring  entry.  The  practices  in- 
dicated in  making  the  highest  scoring  entry  are  worth  following.  Butter 
for  the  contest  should  be  representative  of  the  whole  amount  of  cream 
received.  Mixing  sweet  cream  with  cream  having  a  clean  acid  flavor, 
in  order  to  secure  enough  for  a  churning,  is  not  necessarily  objection- 
able providing  the  mixture  is  evenly  ripened  before  churning.  Where 
the  quantity  of  each  will  justify,  cream  should  be  graded  and  the  lots 
churned  separately. 


Creamery 


Golden   Creamery 

San  Pasqual  Creamery 

Salinas   Creamery   Co 

United  Creameries 

Hicks  Valley  Creamery 

Laton  Co-op.  Creamery 

Crystal  Cream  &  Butter  Co. 

Gridley  Creamery 

Rose  City  Creamery 

Ceres  Creamery 

Pioneer  Creamery 

Suisun  Creamery 

Woodland  Creamery 


QQ 

96 
94 
93 
92 
92 
92 

9iy2 

91% 

91 

90% 

90% 

90 

90 

89% 

89 

88 


£ 

w 

s 

£> 

14.4 

20 

13.5 

20 

14.1 

20 

13.4 

11.9 

40 

12. 

12.1 

12.9 

13.5 

20 

13.4 

10 

14.7 

20 

13.6 

28 

12.9 

13.7 

10 

13.3 

10 

12.5 

12 

160( 


36. 
42. 
37. 
30. 
30.5 


28. 

34. 
40. 
33. 
38. 
30. 
30. 


CREAM. 

G 

c 


T3 

G 
o 
Q 

'E 

< 

g  W 
<c  . 

£•& 

u  — 

§«2g 

1 

Fail- 

0 

%-l% 

Good 

.6 

8 

2-3 

Good 
Good 

1 

1-5 

Good 

20 

1-4 

Faii- 

16 

1-3 

Sour 

.5 

12 

1-2 

Faii- 

14 

% 

Good 

.6 

14 

%-l% 

Fail- 

.57 

8 

%-l% 

Fair 

10 

1-3 

Faii- 

24 

1 

Good 

.7 

2 

%-2 

Sweet 

1% 

20 

20 


23 


20 
20 


Average. 91.26 


13J 


19.1 


33.7 


1% 


M 


12 


Sixth  Entry — November  22,  1909. 


H 

1 
12 

6 
16 
18 


11 
7 
15 
10 
19 
13 
14 
17 


Creamery. 


Pioneer  Creamery 

Castroville   Creamery 

Golden   Creamery 

Meridian  Creamery 

San  Pasqual  Creamery 

Suisun  Creamery 

Fresno   Cream   Co 

Ceres  Creamery 

United  Creameries 

Salinas  Creamery 

Rose  City  Creamery 

Hicks  Valley  Creamery 

Crystal  Cream  &  Butter  Co. 
Laton   Co-op.   Creamery 


m 

^ 

96 

15.2 

95  y2 

11.7 

95 

13.6 

94% 

13.2 

94  % 

13. 

94% 

13.1 

93  y2 

13.7 

93% 

14.8 

93% 

14.2 

93 

13.2 

92% 

14. 

92 

14. 

91 

13.5 

90% 

10.7 

89 

14.8 

86% 

11.3 

86 

12.2 

86 

12.4 

2% 

CCT" 

a* 
S  « 
EhP-i 


Average. 


92.05        13.3 


25 

160° 

37. 

16 

38. 

20 

37. 

15 

29. 

20 

43. 

25 

34. 

12 

34. 

10 

20 

40. 

20 

34. 

17 

25. 

10 

25 

31. 

16 

31. 

40 

170° 

22. 
29. 

5 

176° 

35. 

18.5 

33.3 

<!t3 
% 
1-2 
1 


O 
Good 
Good 
Good 
Fair 


~    91 

Z  7 

.-: 

.60 


53  -  ■ 


14 
•J  4 
10 


%-l% 

Fail- 

.  5  6 

4 

1-5 

.54 

6 

1 

Good 
Good 

20 

1-3 

Good 

3 

2-5 

Sweet 

.5 

9 

1-4 

Faii- 

.6 

12 

1 

Fair 

.  5  5 

14 

Good 

.8 

3-8 

24 

1 

Good 

2 

11% 


The  butter  in  the  sixth  entry  that  scored  highest  was  made  as 
follows : 

A  37%  cream  was  obtained  from  a  good  grade  of  whole  milk  and 
pasteurized  at  160°  when  12  hours  old,  and  then  cooled  to  74°. 
Twenty-five  per  cent,  of  starter  was  added;  acidity  developed  to  .6%  ; 
cooled  to  50°,  and  held  14  hours  before  churning.  The  buttermilk  had 
a  temperature  of  56°  and  the  w7ash  wTater  60°.  Churning  continued 
until  the  butter  appeared  in  fine  granules,  when  it  wras  thoroughly 
washed.  Standard  color  and  culture,  and  a  modern  ripening  vat,  were 
used. 

The  butter  in  the  sixth  entry  that  scored  lowest  was  made  as 
follows : 

A  good  grade  of  gathered  cream  containing  35.2%  fat.  and  of 
questionable  age,  wras  pasteurized  at  176°  and  cooled  to  48°.  Later  it 
was  warmed  to  66°  and  5  per  cent,  of  starter  added,  and  allowed  to 
ripen  until  the  following  morning  when  it  w7as  cooled  to  55°  and 
churned.  Butter  came  in  twenty  minutes.  The  temperature  of  the 
buttermilk  was  56°  and  the  wash  water  58°.  Standard  color  and 
culture  were  used,  as  well  as  a  modern  ripening  vat.  Cheap  soaps  and 
sal  soda  were  used  for  washing  the  cans  and  the  churns.  Butter  was 
rated  (fishy  to  oily). 

The  noticeable  thing  in  contrasting  these  two  entries  is  that  starters 
and  pasteurization  may  be  abused.     Probably  neither  was  responsible 


20 

22 

19 

20 
18 


15 


22 
23 


13 


for  the  defects  found  in  the  low  scoring  entry.    The  result  is  an  objecl 
lesson.    Never  use  soaps.    Purify  the  churn  with  lime. 


POINTS 

>    CUT. 

Total  Cuts 

Each 

Entry. 

Total  for 

1 

2 

3 

4 

5 

6 

the  Year. 

Flavor 

191% 

165% 

206 

138% 

133 

130% 

965% 

Body 

8% 

5 

6y2 

4% 

4V2 

5% 

34% 

Color 

5 

1% 

i 

2 

1% 

5 

16 

Salt 

1% 

1 

i 

% 

% 

lJ/2 

6% 

Package 

1 

2% 

3 

0 

y2 

0 

7% 

SUMMARY 

OF  SCORE  AND  CUTS  FOR 

THE   SIX   < 

CONTESTS. 

Possible 

Total  Points 

Per  cent. 

Score. 

Cut. 

cut. 

Flavor 

45 

5625 

965% 

17.2 

Body 

25 

3125 

34% 

1.1 

Color 

15 

1875 

16 

0.9 

Salt 

10 

1250 

6% 

0.5 

Package 

5 

625 

7^4 

1.2 

TABLE    SHOWING    THE    DISTRIBUTION    OF    CUTS    FOR    TEN    BUTTERMAKERS 
DURING  THE  SIX  CONTESTS. 


No.    1. 


No. 


No.    3. 


No.    4. 


No.    5. 


ENTRIES 

ENTRIES. 

1 

2 

3 

4 

5 

6 

1 

2 

3 

4 

5 

6 

F 

6 

6 

5 

6 

4 

5 

F 

7i 

61 

81 

6 

9 

5 

B 

1 

B 

1 

1 

C 

i 

2 

No. 

6. 

C 

s 

S 

1 

2 

p 

P 

F 

6 

4 

6 

61 

8 

5i 

F 

7 

6 

7 

51 

8 

7 

B 

1 

B 

2 

1 

u 

1 

1 

C 

i 

2 

No. 

7. 

C 

i 

2 

s 

s 

p 

p 

F 

71 

5 

7 

7 

6 

5| 

F 

ioi 

10  J 

8 

52 

11 

ID 

B 

1 

B 

1 

C 

T 

1 

No. 

8. 

C 

s 

S 

p 

P 

F 

6J 

8 

7 

7 

81 

8 

F 

10  J 

71 

8 

61 

- 

8 

B 

1 

B 

1 

i 

2 

C 

No. 

9. 

C 

1 

s 

1 

S 

1 

p 

1 

P 

X 
2 

F 

7 

8 

6 

7 

12 

F 

10 

51 

8i 

71 

9 

61 

B 

2 

1 

B 

l 

1 

C 

1 

1 

No. 

10. 

C 



s 

t 

I 

i 

2 

S 

p 

P 

i 

1 

14 

AVERAGE  DATA  FOR  EACH  OF  THE  SIX  CONTESTS. 

Contests.  12  3                4  5                6 

Score  90.97         92.34  91.67         92.31  91.26  92.05 

Percent,  Water 13.7           13.6  13.2           12.8  13.2  13.3 

Per  cent.  Starter 8.              14.  16.              16.  19.1  18.5 

Number  using  Starter 12               12  16               13  11  16 

Number  Pasteurizing 0                 0  13  2                 3 

Cream,  per  cent  Fat 32.7           34.2  33.1           33.9  33.7  33.3 

Cream,  Age-days 2%            2%  l1^            iy,  iy2            2 

Cream,  %  Acidity  ripened..  .52             .50  .55             .57  .59             .56 

Hours  held 12               15%  12y2           12%  11  liy2 

Per  cent.  Overrun 20               20  19               20  *20  20 

Note  the  gradual  increase  in  the  amount  of  starter  used  as  the 
contest  progressed.  There  is  also  shown  an  increase  in  the  number  of 
buttermakers  interested  in  starters  and  pasteurization. 

Educational  Butter  Scoring  Contest,  1909. 
scores — prizes — certificates. 

1st          2d         3d          4th          5th  6th     Ave.     Buttermaker 

Creamery.                     Order.   Entry.   Entry.   Entry.  Entry.  Entry.  Entry.   Score.   Received. 

Colusa    Butter    Co.,     Colusa            1           93  %       94           95  1st  Prize  & 

Golden  Creamery,  Etna  Mills  93%  96  95           94.5       Certificate. 

Gridley   Creamery,    Gridley 2           94           96           94  93  91%  94%       93.8       2d  Prize  & 

Certificate. 
San  Pasqual  Creamery,  Escon- 

dido     3           92%       94%      93  91  94  94%       93.2       Certificate. 

Suisun  Creamery,   Suisun 4           92           93  %      91%  94  90  94  %       92.5       Certificate. 

Rose  City  Creamery,  Chico 5           90%       93           91%  94%  91  92%       92.1       Certificate. 

Crystal    Cream    &    Butter    Co., 

Sacramento   6           93%      91%       92  92%  91%  91           92.0       Certificate. 

The  above  table  shows  the  creameries  at  which  the  butter  was  made 
in  the  first  year's  contest,  that  won  for  the  buttermakers  either  prizes 
or  certificates. 

In  connection  with  reporting  the  results  of  this  first  year 's  contest, 
we  are  tempted  to  make  some  rather  complete  suggestions  on  the  care 
and  handling  of  milk  and  cream  under  California  conditions  which, 
if  applied  seriously,  would  greatly  improve  the  quality  of  our  butter. 
However,  as  this  material  will  appear  in  another  circular,  only  the 
briefest  sort  of  an  outline  of  a  few  important  things  to  be  borne  in 
mind  is  here  appended.  It  is  to  the  ambitious  buttermaker,  who  is 
unrestrained  by  commercial  greed,  that  we  look  for  much  of  the  educa- 
tional uplift  we  need  in  dairy  and  creamery  work.  The  results  of  the 
contest  here  reported  we  hope  will  encourage  all  California  creamery 


15 

men  to  renewed  efforts  as  the  secret  of  making  good  butter  may,  after 
all,  be  reduced  to  a  few  simple  principles.  It  is  to  sustain  interest  in 
these  essential  things  and  to  help  the  buttermaker  in  impressing  them 
upon  his  patrons  and  others  with  whom  he  necessarily  comes  in  contact 
that  the  following  is  offered : 


Prize  Cups. 

FACTORS    CONCERNED    IN    IMPROVING    THE    SUPPLY    OF    CREAM 

AND    BUTTER. 


CARE  ON  THE  FARM. 


1. 

ment 
2. 
3. 
4. 


Sound  cows;  wholesome  and  regular  food  supply;  kind  treat- 


Clean,  well-lighted  stables ;  firm,  dry  yards  and  surroundings. 

Removal  of  accumulated  manure  daily. 

Soiled  cows  must  be  washed  before  milking.     Milkers  should 

wash  hands  frequently,  wear  clean  clothing  and  milk  with  dry  hands. 

5.  Utensils  for  milk  or  cream  must  be  simple  in  construction,  easily 

cleaned,  and  kept  in  a  sanitary  place.     A  suitable  place  for  washing 

and  scalding  all  utensils  is  absolutely  essential. 


16 

6.  A  clean,  well-lighted  and  ventilated  milk  house  must  be  provided 
(preferably)  outside  the  barn,  where  the  milk  may  be  handled  and  the 
cream  kept  cool  until  delivery. 

7.  The  separator  must  be  thoroughly  washed  and  scalded  each  time 
it  is  used. 

8.  The  separator  should  be  run  carefully  at  the  prescribed  speed  at 
all  times,  to  avoid  loss. 

9.  A  rich  cream,  about  35%  butter-fat,  gives  best  results. 
10.  Cream  must  be  cooled  immediately  after  it  is  separated. 

DELIVERY  OF  CREAM  OR  MILK. 

1.  Deliveries  should  be  frequent : 

Milk  daily;  cream  daily,  if  possible. 

2.  Holding  cream  three  or  four  days,  where  conditions  are  in- 
adequate for  proper  cooling  and  storage,  renders  it  unfit  for  making 
good  butter.   . 

3.  In  hot  weather,  cream  to  be  hauled  long  distances  should  always 
be  protected  from  the  sun,  and  the  cans  should  each  be  provided  with 
burlap  or  felt  covers  to  keep  out  the  heat. 

4.  When  shipping  by  rail,  the  cream  should  be  kept  in  the  shade 
at  transfer  points. 

5.  No  shipper,  distributor,  retailer,  or  manufacturer,  should  be  per- 
mitted to  return  unclean  or  unsanitary  cans  to  his  patrons.  Such  a 
practice  should  be  considered  a  misdemeanor,  and  dealt  with  accord- 
ingly. 

CARE  AT  THE  CREAMERY. 

1.  Cream  grading  is  essential.  Pay  for  cream  on  the  basis  of  its 
butter-fat  content  and  its  sanitary  condition. 

2.  Don't  accept  bad  cream.    Let  your  unwise  competitor  have  it. 

3.  Learn  to  make  good  starters  and  how  to  properly  apply  them. 

4.  Learn  the  use  and  value  of  the  acid  test. 

5.  Study  the  principles  and  practice  of  pasteurization. 

6.  Exercise  a  reasonable  control  over  churning  conditions  so  that 
the  resulting  butter  will  be  of  an  approved,  uniform  composition. 

7.  The  buttermaker  must  keep  himself  and  the  creamery  clean  in 
every  particular. 


17 

GENERAL    SUGGESTIONS. 
CREAM    GRADING. 

If  the  foregoing  figures  show  anything,  they  indicate  that  butter 
of  good  quality  cannot  be  made  from  cream  produced  or  subsequently 
handled  in  an  unsanitary  manner.  If  the  natural,  rich,  sweet  flavor 
of  cream  has  in  any  way  been  lost  by  the  contamination  of  the  milk  or 
cream,  or  by  neglect  in  handling,  the  butter  suffers  thereby.  Inferior 
cream  can  never  be  worth  as  much  for  butter-making  as  first-class 
cream,  except  where  the  butter  may  be  consumed  by  persons  with 
uneducated  or  perverted  appetites.  In  the  average  creamery,  the  poor 
cream  received  pulls  down,  unjustly,  the  quality  which  the  careful 
patrons  are  trying  so  hard  to  sustain.  If  the  reader  will  take  the  time 
to  go  through  the  data  here  submitted,  he  will  find  numerous  cases 
where  the  conscientious  buttermaker  has  employed  all  the  means  at  his 
command  to  make  a  respectable  grade  of  butter  from  cream  that  was 
abused  before  it  reached  his  platform — and  he  has  failed.  Such  butter 
uniformly  scores  low.  What  an  argument  this  is  for  rational  grading 
and  payment  on  the  quality  as  well  as  the  butter- fat  basis !  Milk  and 
cream  for  direct  consumption  are  in  effect  graded  before  they  are  sold. 
The  same  is  true  of  butter,  cheese,  and  numerous  other  food  products : 
the  consumer  refusing  to  pay  good  money  for  poor  products  if  he 
knows  it.  Why  should  not  the  same  logic  hold  for  cream  used  in 
butter-making?  If  the  producer  of  clean  milk  is  entitled  to  a  premium 
over  his  dirty  competitor,  the  patron  who  delivers  a  clean,  wholesome 
grade  of  cream  is  entitled  to  a  better  price  than  his  careless  associate. 
Paying  a  uniform  price  for  all  grades  of  cream,  as  is  the  general 
practice  in  California  creameries,  is  an  ingenious  device  for  the  per- 
petuation of  bad  methods,  bad  cream,  and  bad  butter.  The  good  cream 
will  come  when  there  is  a  difference  in  price  to  attract  it.  The  most 
unpromising  feature  of  the  quality  situation  is  an  over-zealousness  on 
the  part  of  creameries  to  obtain  any  and  all  kinds  of  cream. 

STARTERS. 

As  the  contest  progressed,  the  beneficial  results  of  an  aroused 
interest  in  starters  became  apparent,  Not  all  starters  are  good,  and 
such  as  are  not  often  do  serious  harm.  By  the  careful  propagation  and 
use  of  a  standard  commercial  culture  in  clean  skim  milk  with  proper 
attention  to  cleanliness  and  temperatures,  the  quality  of  the  butter  is 
invariably  improved.     Frequent  reinoculation  into  fresh  pasteurized 


18 

skim  milk  is  essential  to  the  vitality,  purity,  and  effectiveness  of  the 
starter.  While  in  ripening  fairly  sweet  cream  for  churning  it  may  be 
desirable  to  add  the  starter  several  hours  before  churning  time,  to 
insure  sufficient  production  of  acid  and  flavor,  this  seems  not  to  be 
desirable  with  cream  already  too  sour  for  churning.  In  such  cases,  the 
opportunity  for  the  starter  to  effect  improvement  is  greatly  reduced, 
though  it  may  still  do  considerable  to  enhance  the  flavor.  With  the 
poorer  grades  of  hand  separator  cream,  the  sooner  they  can  be  churned 
after  being  brought  to  the  proper  temperature  the  better.  For  this 
reason,  starter  is  often  added  to  the  churn  in  as  liberal  amounts  as  the 
cream  will  stand  and  churning  proceeded  with  immediately.  Where 
a  chance  for  ripening  is  permitted,  it  is  seldom  more  than  two  or  three 
hours.  It  seems  that  some  of  our  most  successful  buttermakers  plan 
to  receive  and  ripen  their  cream,  churn  and  mould  their  butter,  all  in 
the  same  day.  It  is  evident  that  a  number  of  contestants  allowed  their 
cream,  which  was  poor  when  received,  to  ripen  too  much  before 
churning. 

There  seems  to  be  no  very  satisfactory  substitute  for  skim  milk  as 
a  medium  in  which  to  propagate  a  starter.  Many  of  our  buttermakers 
complain  of  difficulty  in  obtaining  enough  skim  milk  for  this  purpose. 
It  is  true  that  the  addition  of  a  twenty-five  per  cent,  starter  in  our  large 
creameries  means  considerable  skim  milk,  but  it  is  worth  the  effort  to 
go  to  some  trouble  in  getting  it. 

CREAM    RIPENING. 

The  acid  test  and  a  knowledge  of  its  application  are  essential  to 
systematic  work  in  the  creamery.  Most  creameries  have  modern 
ripeners  and  one  or  two  forms  of  acid  tests.  They  should  be  used  in 
conjunction  with  each  other  to  the  end  that  the  acidity  be  kept  in 
control.  To  be  of  equal  ripeness,  rich  cream  should  show  less  acidity 
than  thin  cream.  Some  of  the  contestants  were  careless  about  making 
acidity  tests,  while  still  others  made  no  tests  at  all.  The  acid  test  is 
a  guide  to  ripeness  and  should  be  followed  closely.  Don't  insist  on 
ripening  cream  that  is  already  too  ripe.  The  following  serves  as  a 
useful  guide  to  the  amount  of  acid  that  may  be  safely  developed  in 
creams  of  different  richness : 

Per  cent.  Fat.  Per  cent.  Acid. 

20  .72 

30  .63 

40  .54 

50  .45 

In  commercial  starter,  .70  to  .80 


19 


PASTEURIZATION. 


The*  interest  in  this  phase  of  buttermaking  is  growing  faster  than 
our  data  would  seem  to  indicate.  With  the  present  tendencies  in 
cream  production,  the  practice  is  almost  compulsory,  and,  where 
properly  carried  on,  has  given  positively  beneficial  results.  It  would 
seem  that  the  time  is  near  at  hand  when  every  creamery  will  pasteurize 
its  cream  for  buttermaking.  However,  pasteurization  evidently  serves 
no  end  as  far  as  its  effect  upon  quality  is  concerned,  which  could  not 
be  attained  by  better  methods  of  producing  and  handling  the  cream. 
The  temperature  employed  varies  from  140°  F.-1800  F.  continuous 
flow,  followed  by  rapid  cooling.  It  has  been  found  disastrous  to  cool 
immediately  to  as  low  as  40°  F.  By  cooling  first  to  70°,  certain 
defects  and  faults,  otherwise  produced,  are  obviated.  A  starter  should 
always  be  used  in  cream  which  has  been  pasteurized,  to  control  the 
flavor.  Its  omission  will  produce  bad  results,  as  the  heating  partially 
clears  the  field  for  the  effective  work  of  starter. 


COMPOSITION   OF   BUTTER. 

This  varies  according  to  certain  recognized  conditions.  While  the 
creamery  operator  is  entitled  to  a  liberal  yield,  he  must  keep  within 
prescribed  limits  of  composition.  The  placing  of  16%  as  the  maxi- 
mum water  content  of  butter  permissible  under  the  present  law,  has 
called  attention  in  recent  years  to  the  control  of  wTater  in  butter  and 
its  effect  upon  the  composition,  keeping  quality,  and  flavor  of  the 
same.  A  recent,  carefully  prepared  Experiment  Station  bulletin* 
sums  up  some  of  these  factors  in  a  broad,  general  way,  as  follows : 

1.  It  is  possible  to  make  butter  from  day  to  day  of  uniform  and 
desired  composition. 

2.  There  was  no  variation  in  water  content  between  half  worked 
and  worked  butter,  or  after  the  third  revolution  of  the  churn  until 
working  was  completed. 

3.  There  was  no  difference  in  composition  of  samples  taken  from 
the  middle  or  either  end  of  the  churn. 

4.  The  per  cent,  of  water  in  butter  is  affected  by  the  make  of  churn. 

5.  There  was  no  difference  in  composition  of  butter  made  from 
cream  held  1-3  hours  and  that  held  12-15  hours  at  churning  tempera- 
ture. 


*  Illinois  Agr.  Exp.  Station  Bulletin  137. 


20 

6.  Butter  of  the  same  composition  can  be  made  from  either  pas- 
teurized or  unpasteurized  cream. 

7.  Dry  and  wet  salting  methods  are  identical  as  far  as  composition 
is  concerned. 

8.  Churning  butter  washed  with  water,  differing  ten  degrees  in 
temperature,  produced  butter  with  an  average  difference  in  water 
content  in  forty  comparisons  of  1.99  ^  . 

9.  In  terms  of  averages,  samples  taken  from  the  butter  in  the  churn 
will  contain  nearly  one  per  cent,  more  moisture  than  samples  taken 
from  the  butter  in  the  tubs.  The  same  decrease  is  true  of  samples 
taken  from  tubs  of  butter  before  and  after  storage. 

10.  There  is  a  variation  in  the  water  content  ranging  from  0.1  to 
1.0%  between  different  samples  representing  the  same  butter. 

Each  buttermaker  must  determine  the  details  of  practice  that  best 
suit  his  local  conditions,  and  with  those  under  control  he  should  have 
little  trouble  in  producing  butter  of  uniform  composition. 

ACKNOWLEDGMENTS. 

The  Dairy  Division  of  the  United  States  Department  of  Agricul- 
ture has  assisted  us  greatly  in  the  Scoring  Contest  by  permitting  its 
representative  to  engage  in  scoring  the  entries. 

The  contributions  of  various  supply  men,  commission  merchants, 
and  others  to  the  premium  fund  has  materially  strengthened  interest 
in  the  contest. 

EDUCATIONAL    SCOEING    CONTEST,    1910. 

During  1910,  the  contest  will  be  continued  along  lines  as  above 
indicated.  Probably  more  prizes  will  be  offered  than  in  1909.  All 
California  buttermakers  are  invited  to  participate.  Address  com- 
munications concerning  the  contest  to 

Dairy  Industry, 

University  Farm, 

Davis,  California. 


